Polenta Cakes

What comes in a tube and results in the fanciest leftover canapé this side of the Mississippi? Why, it's a polenta cake of course!

Anyone can make these - even with the horribly vague directions that will follow.

Unfortunately for you, I just kind of make these. Luckily though, I think it's so easy that it doesn't matter much. I'll try to pay attention next time and update later. Until then, just wing it.

These are great as a side to a sauced dish. I served it recently, with the Pollo in Potacchio recipe posted here. The leftover chicken got shredded and tossed with remaining sauce for the next day. That mixture was placed on top of a some cakes for a really classy lunch, that probably deserved more than a view of scattered toys in the backyard.

Broiled Polenta Cakes:
Tube of polenta, sliced 3/4 inch thin

Line a sheet pan with foil and coat with cooking spray. Place polenta slices on sheet pan and give the exposed tops a hit with more cooking spray.

Place in oven, positioned to the top rack. Broil on high until charing begins. Flip and repeat.

I want to say it takes about 10 minutes or less per side, but in truth I have no clue.

Egg Salad, Straight Up

Egg salad is good stuff. This is a very basic recipe, but that's how The Husband prefers it, so it's what we do. I've fancied it up before and tried different verisons. Nope, this one always wins. It tastes like a deviled egg in salad form - good stuff. 

I'll update this picture eventually. The lighting in my kitchen is really bad late at night when I typically make this. Go figure. 

I always have eggs, so unless requested, this is the back-up to the back-up of the 'what the heck are we eating for lunch tomorrow' question. 

The recipe serves 4, with a decent portion size for a sandwich. Don't want to add on bread calories? Celery is an awesome scooping vessel for this. I actually prefer it. 

Anyways, I introduce to you, Egg Salad...

But first things first though. Let's boil some eggs.

Hard Boiled Eggs:

Eggs

Water

Salt

Ice

Place desired amount of eggs in a single layer, in a stock pot. Fill with cold water, covering by one inch. Pour in a bunch of salt (I do a two second pour from a container - no clue what that equals, but one heaping Tbsp sounds about right).

Heat on stove top over high heat until water reaches a slight boil.

Remove from heat and cover. Allow to sit for 12 minutes.

Transfer cooked eggs to an ice bath, (big bowl of ice, filled with water) and allow to cool completely.

When ready to peel, give one good crack on the bottom and while making sure to break the thin membrane, remove the shell. Toss the egg back into the ice bath to insure any leftover flakes of shell get swept away. 

Egg Salad:

8 hard boiled eggs, peeled and chopped

1/4 cup mayo

4 green onions, chopped

2 tsp plain Greek yogurt

2 tsp Dijon mustard

1/4 tsp paprika

Salt and pepper, to taste

Combine all ingredients in a bowl and mix with a fork, mashing egg slightly until combined.